Carrot, Apple + Ginger Muffins
INGREDIENTS
1 ¼ cup gluten free self-rising flour
½ cup almond meal
2 teaspoons gluten free baking powder
¼ teaspoon baking soda
½ teaspoon fine sea salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ tsp ground nutmeg
½ cup (125ml) olive oil
¼ cup (60ml) honey or maple syrup
1 teaspoon vanilla extract
2 free-range eggs
2 teaspoons finely grated fresh ginger
1 carrot, skin on and grated
1 apple, skin on and grated
A few Tbsp of sliced almond, chopped walnuts, pepitas or sunflower seeds to sprinkle on top
1. Preheat oven to 180 degrees. Line a muffin tray with 12 paper liners. Add to a large mixing bowl: flour, almond meal, baking powder, baking soda and ground spices and mix thoroughly.
2. In another bowl combine oil, honey, vanilla, eggs, grated ginger, carrot and apple and pour into dry ingredients.
3. Pour wet mixture into dry mixture and stir until just combined.
4. Spoon evenly into muffin pan, sprinkle tops with sliced nuts or seeds and bake for 20-25 minutes or until a skewer inserted into the center of a muffin comes out clean. Set aside for 5 minutes before transferring muffins to a wire rack to cool.
Best eaten on the day of baking but they will store 1-2 days in an airtight container.
I have also made these in a brownie pan and it was a total success! Just allow a little extra time.